Description
A creamy, cheesy chili packed with tender chicken, vibrant bell peppers, spicy jalapeño, black beans, and sweet corn. This hearty, flavorful dish is perfect for cozy nights and served best with crunchy blue corn tortilla chips.
Ingredients
-
1 pound boneless, skinless chicken breasts
-
3 cups salsa, divided
-
1 ½ cups water
-
1 teaspoon cumin
-
2 teaspoons chili powder
-
½ teaspoon salt
-
3 bell peppers, minced
-
1 (14-ounce) can corn, rinsed and drained
-
1 jalapeño pepper, minced (without ribs and seeds)
-
1 (14-ounce) can black beans, rinsed and drained
-
4 ounces light cream cheese
-
6 ounces Pepper Jack cheese, shredded
-
Fresh cilantro, for topping
-
Blue corn tortilla chips, for serving
Instructions
-
In a large pot or slow cooker, add the chicken breasts, 2 cups salsa, water, cumin, chili powder, and salt.
-
Bring to a simmer, cover, and cook until chicken is fully cooked and tender (about 20–25 minutes on stovetop or 4 hours on low in slow cooker).
-
Remove chicken and shred with two forks. Return shredded chicken to the pot.
-
Add minced bell peppers, corn, jalapeño, black beans, and remaining 1 cup salsa. Stir well.
-
Stir in the cream cheese until melted and smooth.
-
Add shredded Pepper Jack cheese and stir until fully melted and incorporated.
-
Simmer for 5–10 minutes to let flavors meld and chili thicken slightly.
-
Serve topped with fresh cilantro and with blue corn tortilla chips for dipping.
Notes
Adjust jalapeño quantity to your preferred spice level.
Use low-sodium salsa and beans if you want to control saltiness.
Leftovers reheat well and flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (stovetop) or 4 hours (slow cooker)
- Category: Main Dish / Chili
- Method: Stovetop or Slow Cooker
- Cuisine: Mexican-American
Keywords: queso chicken chili, creamy chili, cheesy chicken chili, easy chili recipe, slow cooker chili